RISOTTO WITH SEAFOOD

Risotto with Seafood image

Provided by Russ Myers @Beegee1947

Categories Seafood

Number Of Ingredients 12

2 1/2 cup(s) water
16 ounce(s) fish stock (can be made from cube)
6 tablespoon(s) olive oil
1 cup(s) chopped onions
1 1/2 cup(s) arborio rice
1/2 cup(s) dry white wine
2 pound(s) seafood mix (shrimp, bay scallops, calamari)
3 clove(s) garlic, minced
1/2 teaspoon(s) marjoram
1/2 teaspoon(s) oregano
1/2 teaspoon(s) mint
- salt and pepper to taste

Steps:

Simmer the water and fish stock in a large saucepan. Cover and keep warm over the lowest heat.
In another saucepan, heat half of the oil. Add the onions and saute until golden. Add the rice and saute for 2 minutes. Add the wine and stir until absorbed. In total, this should take about 10 minutes.
Add about a cup of the water and fish stock to the rice. Stir until the liquid has absorbed. Keep slowly adding the water, fish stock mixture until the rice is tender but firm in the center. The mix should be creamy.
In another pan, saute the seafood in the remaining oil for about 6 minutes. Add the seafood to the rice and cook for about 5 more minutes. Make sure to stir the risotto while the seafood cooks. Mix herbs together. Season as desired and serve topped with mixed herbs.